Vanilla Custard

January 01, 2013

Vanilla Custard

Vanilla custard may hold memories of school canteens but with some rich flavours and a bit of patience, you’ll end up with something creamy and delicious. The perfect pancake topping, especially for our deliciously sweet rhubarb crepes.

Ingredients

  • 250ml milk
  • 25ml Single Cream
  • ½ Vanilla Pod or ½ tsp of Vanilla Extract
  • 1/2 tsp Grated Nutmeg
  • 2 Egg Yolks
  • 15g Caster Sugar or 10g Dextrose Sugar

Method

  1. Measure out the milk and cream, and put in a pan to simmer over a low heat. If using a vanilla pod, add this to the pan too, along with the grated nutmeg.
  2. Whilst the milk and cream are heating, whisk the egg yolks in a large bowl. Add the sugar and whisk again until combined.
  3. Once the milk mixture is heated through, carefully remove the vanilla pod. Then pour the mixture over the eggs and whisk with a fork.
  4. Pour the mixture back into the pan and thicken over a low heat. Patience grasshopper, don't boil your mixture otherwise you'll end up with scrambled eggs, not custard!
  5. Once thickened, enjoy with pancakes!



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